I adapted the recipe slightly,by adding green chilli oil and panfrying the chickpeas and pinenuts.I also brushed the pita’s with olive oil and sprinkled with Zaa’tar spice before toasting the pita’s.
3 medium sized pita’sStore bought or homemadeI made my own pita’s. 1 medium Aubergine(Brinjal)sliced medium thick1 can chickpeas drained½ cup pine nuts½ cup double cream plain yoghurt 1 tablespoon Tahini paste Sqeeze of lemon juice½ teaspoon garlic paste½ teaspoon green chillie oil(optional)Salt and coarse black pepper to tasteZaa’tar SpiceOlive oilChopped fresh corianderPomegranate arils
Slice Aubergine and sprinkle with salt and pepper.Fry in olive oil untill brown,on both sides,and the sides look like its shrinking.Set asideUse the same pan and fry the pine nuts.Set asideDrain chickpeas untill all the liquid is out and dab with a roller paper to dry.Fry lightly in the same panMix yoghurt with Tahini paste and green chillie oil,garlic paste and a squeeze of lemon.Brush pitas with olive oil and sprinkle with Zaa’tar Spice and heat in the airfryer or oven.Cut into 4 pieces.Layer pita’s,than fried Aubergine’s.Spread yoghurt.Sprinkle pine nutsSprinkle chickpeas and coriander over the yoghurt.Sprinkle a little more Zaa’tar SpiceLastly sprinkle pomegranate arilsServe immediately
INFO & TIPS
added the green chillie oil,my family cannot eat anything that is bland it just gave a little heat but did not change the taste in anyway.For me it just enhanced the taste❤
It is optional !!!’